LOW FAT POTATO SALAD
Relate Jesse and Anne Foust from Bluefield, West Virginia, "We like to make this chunky salad the day before to let the flavors mellow."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 14 servings.
Number Of Ingredients 12
Steps:
- Cook potatoes in boiling water until tender, about 15-20 minutes; drain thoroughly. Place in a bowl; cool slightly. Pour salad dressing over warm potatoes; toss to coat. Add celery, green pepper, onion, radishes, parsley, salt if desired and pepper; mix well. Combine the mayonnaise, mustard and sugar; pour over potato mixture and toss to coat. Cover and refrigerate for at least 2 hours.
Nutrition Facts :
SECRET INGREDIENT LOW FAT POTATO SALAD!
I am ALWAYS asked what is in this family favourite Potato Salad - it's a very common but secret ingredient which just makes it so tasty! I am about to tell the secret now....it's liquid Maggi Seasoning! I also like to add diced cornichons, small dill pickles or gherkins as we call them in England, and diced ham as well! This recipe is also low-fat making it a guilt free accompaniment for all your Barbeques & Family gatherings! I have added some optional additions at the end - which makes it a very adaptable potato salad recipe.
Provided by French Tart
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Peel the potatoes if needed & cut into 1" dice. Boil until just tender - not TOO soft! Drain the potatoes in a colander and set on one side too cool.
- Meanwhile, mix together the low fat mayonnaise, low fat creme fraiche OR low fat sour cream & Maggi seasoning. Add the black pepper to taste.
- Add the mayonnaise mixture to the potatoes and mix well but try not to break the potatoes up. Add the cornichons, ham & spring onions to the potato salad - mix through gently.
- Taste and add more Maggi seasoning or black pepper if required.
- Put into an attractive bowl and sprinkle more spring onions on as a garnish or parsley. I also like to sprinkle on smoked paprika as a garnish topping too.
- Optional:.
- Instead of the ham, use crisply fried bacon. Great with egg - egg & bacon potato salad! Instead of the spring onions, use diced red onions.
- I have also added diced left over chicken & chopped apple to this mixture.
- I have given the option of using more or less mayonnaise mixture for personal taste; some people like it very creamy & others like it not so creamy!
- Maggi seasoning is quite salty, so use 1 tablespoon to start with, adding more if needed - teaspoon by teaspoon!
Nutrition Facts : Calories 226.9, Fat 1.9, SaturatedFat 0.6, Cholesterol 14.8, Sodium 790.2, Carbohydrate 42, Fiber 5.9, Sugar 2.6, Protein 11.4
EASY LOW FAT POTATO SALAD
Low-fat Potato Salad comes from Paula Pelis, Rocky Point, New York. "Everyone likes this crunchy, refreshing salad," Paula says.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Cook potatoes until tender but firm; cool and slice. In a large bowl, combine remaining ingredients. Add potatoes and stir until well coated. Chill for several hours.
Nutrition Facts : Calories 78 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 19mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
"I CAN'T BELIEVE IT'S LOW FAT" CREAMY POTATO SALAD
Make and share this "I Can't Believe It's Low Fat" Creamy Potato Salad recipe from Food.com.
Provided by Carrie Ann
Categories Potato
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cut potatoes into 1/2" pieces; place in medium saucepan.
- Add water to cover.
- Bring to a boil; cover, reduce heat, and simmer 15-20 minutes or until tender.
- Drain and cool.
- Combine potato, chopped green onion, and pimemto in a large bowl; toss gently.
- Combine mayonnaise and next 9 ingredients; stir well.
- Add to potato mixture, tossing gently to coat.
- Cover and chill.
Nutrition Facts : Calories 152.5, Fat 1.9, SaturatedFat 0.8, Cholesterol 5, Sodium 326.7, Carbohydrate 30.7, Fiber 3.3, Sugar 5.1, Protein 4
I CAN'T BELIEVE IT'S NOT POTATO SALAD!
Provided by Cooking Channel
Time 3h35m
Yield 10 servings
Number Of Ingredients 15
Steps:
- Place cauliflower in a large microwave-safe bowl, and pour 1/3 cup water over it. Cover and microwave until soft, 6 to 8 minutes. Once the bowl is cool enough to handle, drain any excess water, if needed.
- Put 2 cups cauliflower in a blender or food processor and set the rest aside. Add the mayonnaise, sour cream, Dijon mustard, ranch dressing or dip mix, non-dairy creamer, and 1/4 teaspoon salt. Puree or pulse until blended. Don't worry if the puree isn't completely smooth. Set aside.
- To the bowl with the remaining chopped cauliflower, add the onion, celery, egg whites, chives, dill, 2 tablespoons parsley, and rice vinegar. Add the pureed mixture and lightly stir to coat.
- Chill for several hours before serving. Garnish with paprika and additional parsley, if using. Mmmmm!
GRANDMA'S CREAMY POTATO SALAD
This potato salad is just like Grandma's.
Provided by Frank David
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool enough to handle, 10 to 15 minutes. Cut into cubes.
- Mix mayonnaise, celery, onion, vinegar, mustard, salt, and pepper together in a large bowl. Add potatoes and mix to combine. Stir in eggs and sprinkle with paprika.
Nutrition Facts : Calories 538.1 calories, Carbohydrate 22.5 g, Cholesterol 162.2 mg, Fat 47.6 g, Fiber 2.7 g, Protein 7.3 g, SaturatedFat 7.7 g, Sodium 794.6 mg, Sugar 3.1 g
SKINNY CLASSIC POTATO SALAD
53% fewer calories • 74% less fat • 75% less sat fat than the original recipe. Feel good about passing this slimmed salad at picnics and potlucks!
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Place potatoes in 4-quart saucepan; add enough water just to cover potatoes. Heat to boiling. Reduce heat to low; cover and simmer 20 to 30 minutes or until tender. Drain; let stand until cool enough to handle. Cut potatoes into cubes.
- In large bowl, place potatoes, eggs, celery and onion; toss gently to mix. In small bowl, mix dressing ingredients until well blended.
- Add dressing to potato mixture; toss gently to coat. Cover; refrigerate at least 1 hour or until serving time.
Nutrition Facts : Calories 200, Carbohydrate 26 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 3 g, TransFat 0 g
CREAMY POTATO SALAD
This creamy potato salad was created for a deck-warming party. Friends that normally don't like potato salad went back for thirds.
Provided by Eleanor Price
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 12h45m
Yield 8
Number Of Ingredients 12
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and let cool, about 15 minutes. Chop coarsely.
- Combine salad dressing, sour cream, onion, parsley, chives, sweet relish, dill relish, mustard, sugar, basil, and celery seed in a large bowl. Add potatoes; stir well to coat. Cover and chill to let all the flavors blend, 12 to 24 hours.
Nutrition Facts : Calories 159.3 calories, Carbohydrate 17.4 g, Cholesterol 13.8 mg, Fat 9.3 g, Fiber 1.6 g, Protein 2 g, SaturatedFat 2.7 g, Sodium 296 mg, Sugar 6 g
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